norecipesAt 1.2kg this was one heck of a steak. Like a towering monolith of meat and cooked to a perfect 130F on the inside. Because it was cured with salt prior to being bagged and circulated, there was very little drip loss and the meat tasted like it was dry aged for much longer than it was. #meat #beef #christmasmenu #christmasdinner
- grazorrayLooks good! What cut may I ask and Merry Christmas and all the best for the New Year
- theotheragentmWhat's your curing process?
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